Earl Grey - Walnut Panna Cotta Or Creme Anglaise

• 1 1/2 cups whole milk
• 1 cup light cream
• 1/2 cup sweetened condensed milk
• 1 1 ounce Amaretto or 1 ounce Frangelico
• 5 earl grey tea bags or 5 earl grey loose tea
• Thickening
• 4 teaspoons gelatin powder (for panna cotta) or 2 large eggs

1. Combine first four ingredients in a medium saucepan and heat slowly to a simmer while stirring occasionally.
2. As the mixture comes to a simmer, add the earl grey and remove from heat.
3. Allow mixture to steep for five to six minutes.
4. Strain, if using loose tea.
5. If making Panna Cotta, Sprinkle gelatin on top and allow to sit for another 5-10 minutes.
6. Then return to heat and bring to a simmer while stirring, remove from heat.
7. If making Creme Anglaise, return pot to heat and whisk the eggs in a separate bowl.
8. Add warm milk mixture to eggs slowly while whisking constantly.
9. Continue adding more and more warm liquid while whisking until the egg/milk mixture is hot to the touch, then dump the mixture back in the pot of remaining milk mixture, heat to a simmer and creme coats the back of a spoon, remove from heat.
10. Ladle warm panna cotta or creme anglaise into martini glasses or clear teacups.
11. Chill until set.

milk, light cream, condensed milk, frangelico, earl grey tea, thickening, gelatin powder

Taken from www.food.com/recipe/earl-grey-walnut-panna-cotta-or-creme-anglaise-103068 (may not work)